Prep 35 mins
Cook 0 mins
If you have never experienced the fun of a "Cook's Illustrated" cookbook or magazine you really need to get yourself one. They are extremely informative and their test kitchen takes the guess work out of what works and what doesn't. Their recipes have been tested to the hilt and I love the informative text that accompanies dishes. This is their Hummus recipe.
- 15 ounces chickpeas, drained and rinsed
- 1 medium garlic clove, press through garlic press
- 3⁄4 teaspoon salt
- 1 pinch cayenne pepper
- 3 tablespoons lemon juice
- 1⁄4 cup tahini
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup water
- Place all the ingredients into a food processor.
- Blend until smooth.
- Cover and refrigerate for 30 minutes to allow the flavors to meld.
My mister and I both enjoyed this, and he tells me it's the best hummus he's ever tasted. I haven't made hummus before and was a little nervous about the amount of lemon juice, but it blended very nicely. My only change: I used macadamia oil instead of olive oil because I generally like the flavor better.
Fantastic basic recipe for hummus! You could definitely add ingredients to this or just let it be. Thanks for posting!
DD17 made this for us and arranged it as she remembers from a local restaurant. The pool in the middle contains olive oil and harissa; the bread is Pain Naan. Very tasty. Made for ZWT6 on behalf of the Voracious Vagabonds.